Turmeric Chicken Soup
This turmeric chicken soup loads up on aromatics, plenty of ginger, and lots of turmeric for a comforting, warming bowl of soup
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Servings: 6
Calories: 512kcal
Equipment
- Stockpot
Ingredients
Chicken broth:
- 3½ pound chicken, neck and giblets reserved for another use
- 4 sprigs of thyme
- 1 shallot, peeled and quartered
- 3 ribs celery, trimmed and cut into thirds
- 3½ teaspoons of salt, plus more if needed
Soup:
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, peeled and diced
- 3 carrots, peeled and cut into half-moons
- 4 ribs celery, trimmed and diced
- 4 cloves garlic, peeled and minced
- 8 scallions, minced; white and green parts kept separate
- 2 teaspoons minced ginger
- 2 teaspoons turmeric
- 1½ cups dry red lentils, picked over and rinsed
- ½ teaspoon crushed red pepper
- 1 lemon, juiced
- Salt and pepper
Instructions
Prepare the broth:
- Place the chicken in a large stockpot with thyme, shallot, and celery. Cover the chicken with about 12 cups of water; use enough to fully submerge it. Add 3½ teaspoons salt. Bring to a boil. Reduce heat and simmer uncovered for 2 hours until the chicken is fully cooked.
Shred the chicken:
- Turn the heat off. Using tongs, carefully transfer the chicken into a large bowl. Pick the meat from the bones once the chicken is cool enough to handle. You can add the skin to the soup if you like or discard it. Reserve the carcass for stock if you like.
- Strain the broth into a large bowl through a fine mesh sieve. Wipe out the pot and return it to the stovetop. Discard the spent broth aromatics.
Make the soup:
- Heat 1 tablespoon extra virgin olive oil in the pot over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes. Season with salt. Add the garlic and scallion whites and cook for 1 minute until fragrant.
- Add the ginger and turmeric and toss to coat. Cook for 1 minute until fragrant. Add the lentils and cook for 1 minute. Add a big pinch of salt.
Simmer the soup:
- Pour in the reserved broth–you should have about 8–10 cups. Add the shredded chicken and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes until the lentils are tender. Taste and add crushed red pepper, salt, and pepper to taste. Stir in half the minced scallion greens and the lemon juice. Simmer for 5 minutes. Turn off the heat.
To serve:
- Ladle the soup into bowls. Garnish with the remaining minced scallion greens. Enjoy!
Nutrition
Calories: 512kcal | Carbohydrates: 34g | Protein: 69g | Fat: 10g | Sodium: 339mg | Fiber: 16g | Sugar: 3g | Vitamin C: 21mg
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